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      <div class="medal_t"> Ribbon </div>
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        <h2>RIBBONS OF THE CONFRÉRIE DE LA CHAÎNE DES RÔTISSEURS</h2>
        <div class="medal_box"> <img src="../images/medal/medal_1.jpg" width="226" height="170"/>
          <h3>Conseil d'Honneur, Conseil Magistral<br />
            Administrative Council, Grand Council of the parent body</h3>
          <p>Gold medal on a red ribbon with a gold border.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_2.jpg" width="226" height="170"/>
          <h3>Bailli d'Honneur, Bailli Délégué </h3>
          <p>Gold medal and chain on a green ribbon with a gold border.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_3.jpg" width="226" height="170"/>
          <h3>Conseil National
            Officers of the Society (Council)
            Chancelier, Argentier,
            Chambellan, Conseiller Gastronomique, Conseiller
            Culinaire, Conseiller des Professionals, Conseiller des
            Bailliages, Chargé de Presse, Chargé de Missions</h3>
          <p>Gold medal on a red ribbon with a gold border.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_4.jpg" width="226" height="170"/>
          <h3>Regional Bailli
            Regional Bailli as appointed by the parent body</h3>
          <p>Gold medal and chain on a green ribbon with the escutcheon of a region or state.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_5.jpg" width="226" height="170"/>
          <h3>Conseil Regional
            Vice Chancelier-Argentier,
            Vice Conseiller Gastronomique,
            Vice Conseiller Culinaire,
            Vice Chargé de Presse,
            Vice Chargé de Missions,
            Vice Echanson </h3>
          <p>Gold medal on a blue ribbon without gold border.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_6.jpg" width="226" height="170"/>
          <h3>Pair <br />
            Administrative Council, Grand Council of the parent body </h3>
          <p>Gastronome, promoted from officier. Gold medal and chain on an orange-bordered purple ribbon.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_7.jpg" width="226" height="170"/>
          <h3>Officier <br />
            Gastronome promoted from Chevalier,active member of the Chaîne, personality,President of an association deserving to be honored. Gold medal and chain on a red-bordered purple ribbon. </h3>
          <p>Gold medal on a red ribbon with a gold border.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_8.jpg" width="226" height="170"/>
          <h3>Chevalier D'Honneur <br />
          </h3>
          <p>The highest honorary title that can be given to an important personality. Gold medal and
            chain on a dark purple moire ribbon.</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_9.jpg" width="226" height="170"/>
          <h3>Chevalier <br />
          </h3>
          <p>Title granted to a Gastronome promoted from Ecuyer or, should the Bailli so decide, title corresponding to the first grade of the Chaîne des Rôtisseurs. Silver medal and chain on a light blue-bordered purple ribbon.</p>
          <h3>Dame de la Chaîne <br />
          </h3>
          <p>The Lady of the house</p>
        </div>
        <div class="medal_box"> <img src="../images/medal/medal_10.jpg" width="226" height="170"/>
          <h3>Ecuyer <br />
          </h3>
          <p> Title corresponding to the first grade of the Chaîne des Rôtisseurs. Silver medal and chain on a purple ribbon.</p>
        </div>
        <div class="medal_box height_auto"> <img src="../images/medal/medal_11.jpg" width="226" height="170"/>
          <h3>Grand Officier Maître de Table Restaurateur <br />
          </h3>
          <p>Exceptionally promoted from Offcier Maitre de Table. Gold medal and chain on an orange-bordered purple ribbon with a red band.</p>
          <h3>Grand Officier Maître Rôtisseur</h3>
          <p>Exceptionally promoted from Officier Maitre Rôtisseur. Gold Medal and chain on an orange -bordered purple ribbon with a red
            band, with the special "Rôtisseur" escutcheon.</p>
        </div>
        <div class="medal_box "><img src="../images/medal/medal_12.jpg" width="226" height="170"/>
          <h3>Officier Maître de Table <br />
          </h3>
          <p>A Maitre de Table promoted by the Council for his active participation in the development of the Chaîne. Gold medal and chain on a violet ribbon with an orange band and a red border.
            Officier Maître Rôtisseur</p>
          <h3>Officier Maître Rôtisseur</h3>
          <p>Promoted from Maitre Rôtisseur. Must have</p>
        </div>
        <div class="tip">
          <p> Attained at least five years membership since induction as Maitre Rôtisseur. Gold medal and chain on a red-bordered purple ribbon with an orange band, with the special "Rôtisseur" escutcheon. </p>
          <h3>Officier Maître Hotelier</h3>
          <p> Promotion of a Maitre Hotelier for his/her active participation in development of the Chaîne. Must have attained at least ten years of membership since induction.
            Gold medal and chain on a red-bordered purple robbon with an orange central band with the Hotelier escutcheon. </p>
        </div>
        <div class="medal_box "><img src="../images/medal/medal_13.jpg" width="226" height="170"/>
          <h3>Maître Rôtisseur, Dame Maître Rôtisseur<br />
          </h3>
          <p>Restaurant manager or proprietor who does not have a revolving spit, but does have a grill.
            Silver medal and chain on a red-bordered orange ribbon.</p>
        </div>
        <div class="medal_box "><img src="../images/medal/medal_14.jpg" width="226" height="170"/>
          <h3>Chef Rôtisseur <br />
          </h3>
          <p>Chef directing a kitchen where meats or poultry are prepared on revolving spit. Silver chain an medal on an orange ribbon with
            the special 'Rôtisseur' escutcheon.</p>
        </div>
        <div class="medal_box "><img src="../images/medal/medal_15.jpg" width="226" height="170"/>
          <h3>Rôtisseur <br />
          </h3>
          <p>Young Rôtisseur who works with a revolving spit. Silver medal and chain. Professionnel</p>
        </div>
        <div class="medal_box_long"> <img src="../images/medal/medal_16.jpg"/>
          <h3>Maître de Table Restaurateur</h3>
          <p>Chaîne-approved restaurant manager or proprietor, who does not personally direct the culinary operations of the establishment. Silver medal and chain on a blue-bordered purple ribbon with an orange band.</p>
          <h3>Maître Hotelier</h3>
          <p>Hotel manager or proprietor. Silver medal and chain on a purple ribbon with an orange cetral band, blue border with the Hotelier escutcheon.</p>
          <h3>Maître Rotisseur Traiteur</h3>
          <p>Proprietor of a catering establishment or charcuterie possessing a revolving spit. Silver medal and chain on a red-bordered orange ribbon with the special "Rotisseur Traiteur" escutcheon.</p>
        </div>
        <div class="medal_box_long"> <img src="../images/medal/medal_17.jpg"/>
          <h3>Professionnel du Vin</h3>
          <p>A person directly involved in viticulture, producing wine or spirits, or the sale and distribution of such products.
            Silver medal and chain on a purple ribbon with an orange central band with grape escutcheon.</p>
          <h3>Professionnel de la Table</h3>
          <p>A person directly involved in the growing or raising of foodstuffs or in the production, sale, or distribution of culinary items.
            Silver medal and chain on a purple ribbon with an orange central band with cornucopia escutcheon.</p>
        </div>
        <div class="tip">
          <h3>Professional Members Honorariat</h3>
          <p> When they wish to retire, Professional members may apply to receive the honorariat which will be awarded with the final approval of the Bailli Délégué. </p>
        </div>
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